Bogs had me on the hunt for the perfect lemon cake since it was Danny's favorite. I looked through a million dessert cookbooks with my grandmother, when she stumbled upon this recipe. I just knew we had to try it - so me & Rach decided to make it for her husband, Pat's bday, to try it out - and we were not disappointed. This cake is delicious!!!!
Ingredients
1 cup butter, softened
4 eggs
2 1/3 cups of all purpose flour
2 cups of sugar
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
3 tablespoons of lemon juice
1 cup of buttermilk or sour milk (1 cup of regular milk with 1
tablespoon of lemon juice or vinegar)
1/2 recipe for lemon curd
1 recipe for Lemon Cream Cheese Frosting
1. Allow butter and eggs to stand at room temperature for 30 minutes.
Meanwhile, grease and lightly flour three 9X1 1/2 inch round cake
pans. In a medium bowl stir together flour, baking powder, baking soda, and
salt. Set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium
to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice;
beat until well combined. Add eggs 1 at a time, beating well after
each addition. Alternately add flour mixture and buttermilk to butter
mixture, beating on low speed after each addition just until combined.
Pour into prepared pans.
3. Bake in a 350 oven for 25 to 30 minutes or until a wooden toothpick
inserted near center comes out clean, Cool cake layers in pans on wire
racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on
racks.
4. To assemble, place a cake layer on a cake plate, Spread with half
of the lemon curd. Top with second layer; spread with remaining lemon
curd. Top with the remaining cake layer. Frost top and sides with
Lemon cream cheese frosting. Cover and store in the refrigerator for
up to 3 days. Let stand at room temperature for 30 minutes before
serving. If desired, garnish with lemon peel curls.
Lemon Cream Cheese Frosting
2 three ounces packages of cream cheese
1/2 cup of butter
2 teaspoons of lemon juice
4 1/2 - 4 3/4 cups of confectionary sugar
In a medium mixing bowl combine two 3 ounce packages
cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon
lemon juice. Beat with electric mixer on low to medium speed
until light and fluffy. Gradually add 2 cups sifted powdered sugar,
beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional sifted
powdered sugar until frosting reaches spreading consistency.
Lemon Curd
1 cup sugar
2 tablespoons cornstarch
7.5 tablespoons lemon juice
6 tablespoons water
6 beaten egg yolks
1/2 cup butter or margarine, cut up
1. In a medium saucepan stir together sugar and cornstarch. Stir in
lemon juice, and water. Cook and stir over medium heat until thickened
and bubbly. Stir half of the lemon mixture into egg yolks. Return the
egg yolk mixture to the saucepan. Cook and stir over medium heat until
mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove
from heat.
2. Add butter pieces, stirring until melted. Cover surface of the curd
with plastic wrap. Chill at least 1 hour or for up to 48 hours. Store
covered in the fridge for up to 1 week.
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